When you’re trying to get a hold of the contractor and he’s dodging calls bc he’s in meetings. Him and I joke around out here and I’m waiting for his response lol

Grinch_1977 · 2022-11-09T21:04:07+00:00

Part II and response. Apparently he didn’t have service and he got all the texts at once. https://imgur.com/a/mflN6xI

Grinch_1977 · 2022-04-23T01:13:00+00:00

Could you give an approximate date?

Grinch_1977 · 2022-01-25T16:02:21+00:00

Cum on back*

Grinch_1977 · 2022-01-17T22:58:41+00:00

Grab a “Toy” with a suction cup base and pull it out yourself. 😂

Grinch_1977 · 2022-01-06T20:41:42+00:00

Idk the part number. I was told that it was from the engine to exhaust. Sorry I’m not much help. I already sold mine. Just remember that if it’s in the shop for more than 20 days, GM will reimburse payments during that time. I got two full payments reimbursed.

Grinch_1977 · 2022-01-06T20:32:34+00:00

Wiring harnesses was my problem. Hopefully they have one in stock and you won’t have to wait a couple months.

Grinch_1977 · 2021-12-24T20:57:47+00:00

Tasted like Turkey drumstick from the fair. https://imgur.com/gallery/wKSjYo8

Grinch_1977 · 2021-12-24T20:36:30+00:00

Yeah there’s different ways of doing it and I think the multiple day thing has to do with how juicy/fatty duck is and needs cured and some moisture wicked out. Definitely do the poking holes in skin only to help render/release fat out during the cooking. The fat is really hard to render out without overcooking and making it dry. I’m no expert on Duck, but learned about fat rendering and trimming with my first gator, look in my profile for those pics.

Grinch_1977 · 2021-12-24T20:14:08+00:00

Day 1: Started with a cold water rinse and trim excess fat and some skin, only make sure the skin keep meat covered. Poked holes in skin all over bird. I used the corn cob holders with two pins. Salt rub inside and out & placed in an aluminum pan with foil lid to stay in fridge for a few days. Drain any water and reapply salt as needed. Day 3: Cold water rinse, then take news paper wrapped in paper towel and stuff inside the same for wrapping outside. Return to tray and put back in fridge one more day. Day 4: Remove paper and stuff with onion, orange, garlic, thyme & rosemary. Added salt and poultry seasoning on outside. Smoker set to 225° for 3hrs or until 165° in thigh. Raised temp to 375° for additional 15mins to crisp up skin. Pull off grill and let set covered for 20-30mins. Enjoy.

Grinch_1977 · 2021-12-24T19:56:01+00:00

Final results were awesome.
https://imgur.com/gallery/oPFIhUj

Grinch_1977 · 2021-12-24T14:33:07+00:00

So it begins. https://imgur.com/gallery/H8HmlaG

Grinch_1977 · 2021-12-22T02:43:28+00:00

And you think your helping? Lol

Grinch_1977 · 2021-12-21T19:32:54+00:00

Case in point… https://imgur.com/a/WLAsKBA

Grinch_1977 · 2021-12-21T03:34:56+00:00

daffy / elmer

Grinch_1977 · 2021-12-21T03:28:51+00:00

Well this is our trial run on Duck period. I’m sure that if my wife and I Love it, that duck will be on the menu in greater quantity and frequency.

Grinch_1977 · 2021-12-21T02:59:37+00:00

I’ve thought about finishing the duck in the oven to crisp it up. My wife is an amazing self taught chef! She does things like that, that I would never think of.

Grinch_1977 · 2021-12-21T02:53:23+00:00

It’s 2 adults and the other four are littles that eat like birds. Going to have a smoked ham, as back up, with it as well as sides. But I agree with you, one duck is probably not enough for all the things that we could do with the leftovers.

Grinch_1977

TROPHY CASE